Flavorful Korean BBQ Chicken Wings Recipe Easy Sticky Spicy Glaze
These Korean BBQ chicken wings feature a sticky, spicy glaze that balances sweet honey with spicy gochujang, delivering juicy wings with a slight crisp on the outside. Perfect for quick weeknight dinners or casual get-togethers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Korean
Ingredients
- 2 pounds fresh or thawed chicken wings, split at the joints and tips removed
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce (naturally brewed like Kikkoman)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon baking powder
- Salt, to taste
- Black pepper, to taste
- Optional garnishes: toasted sesame seeds and chopped scallions
Instructions
- Pat the chicken wings dry with paper towels to ensure crispiness.
- Toss wings evenly with baking powder, salt, and black pepper.
- In a medium bowl, whisk together gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until smooth to make the glaze.
- Optional: Marinate wings in half the glaze for 30 minutes in the refrigerator for extra flavor.
- Preheat oven to 425°F (220°C). Arrange wings on a wire rack over a baking sheet to allow air circulation.
- Bake wings for 20 minutes, then flip and bake for another 15-20 minutes until skin is golden and crispy.
- Remove wings from oven and immediately toss with the remaining glaze to coat evenly.
- Place glazed wings back on the rack and broil for 3-5 minutes, watching carefully to caramelize the glaze without burning.
- Garnish with toasted sesame seeds and chopped scallions before serving.
Notes
Pat wings dry thoroughly for crisp skin. Toss wings in warm glaze immediately after baking for better coating. Watch closely during broiling to avoid burning the glaze. For extra crispiness, use an air fryer at 400°F for 25 minutes, tossing halfway through, then glaze and broil briefly. Marinating wings overnight intensifies flavor but softens skin slightly. Adjust spice level by varying gochujang amount or adding chili flakes.
Nutrition
- Serving Size: About 4-5 wings per
- Calories: 320
- Sugar: 12
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 1
- Protein: 22
Keywords: Korean BBQ chicken wings, spicy chicken wings, sticky glaze wings, gochujang wings, easy chicken wings, baked chicken wings, Korean recipe